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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 375°F. Line a baking sheet pan with parchment paper.

• STEP 2

  Wash and dry the fresh produce.

  • ½ lb red grapes
  • ½ small pkg fresh thyme
  • ½ lemon
  • 1 bunch kale

• STEP 3

  Peel and thinly slice shallot into rings; transfer to the baking sheet along with the grapes.

  • 1 shallot

• STEP 4

  Slide thyme leaves off the stems; discard stems. Sprinkle thyme over the grapes, drizzle with oil and vinegar, and season with salt. Toss to coat, then spread out in an even layer.

  • 1 ½ tsp extra virgin olive oil
  • 1 ½ tsp balsamic vinegar
  • 1 pinch salt

• STEP 5

  Place baking sheet in the oven and roast until grapes begin to swell, about 15 minutes. Remove from oven and set aside.

• STEP 6

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 7

  While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

  • ¾ lb striploin (New York strip) steak
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Once the skillet is hot, add oil and swirl to coat the bottom. Add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and let rest, about 5 minutes.

  • ½ tsp extra virgin olive oil

• STEP 9

  While the steak is cooking, peel and mince garlic; transfer to a large bowl.

  • 1 clove garlic

• STEP 10

  Juice lemon into the bowl with the garlic. Add oil, maple syrup, vinegar, salt, and pepper; whisk to combine the dressing.

  • 1 tbsp extra virgin olive oil
  • 1 tsp pure maple syrup
  • ½ tsp balsamic vinegar
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 1-2 minutes.

• STEP 12

  Add warm grapes, shallots, and any roasting juices left in the pan, to the bowl with the kale. Toss to combine the salad.

• STEP 13

  Thinly slice steak against the grain.

• STEP 14

  To serve, divide salad between plates, top with steak and pecans. Enjoy!

  • ¼ cup pecans, dry roasted